This drink leads off with a smoky funk, owing to the Sombra Mezcal. Taming the strength is Plantation overproof rum, Combier Pamplemousse, and fresh lime juice.
Walking up 7th Avenue is about to get a little more interesting. With a large window onto the street, the Lab will be breaking down 300-pound blocks of ice with band saws and chainsaws, as well as making infusions and syrups for cocktails.
Cantaloupe Cooler ($11)
The term “bold cantaloupe” probably isn’t common, but Romdall uses it to describe this concoction of Citadelle gin, Cocchi Americano, lime juice, cantaloupe and soda water.
Jesus of Sazeracs ($15)
“If Jesus were a Sazerac, this would be him,” said Romdall. It’s made with 10-year Chateau Pellehaut Armagnac, Rittenhouse rye, Creole and Angostura bitters, and the rinse is with Pacifique absinthe.
Bartender and Owner Jim Romdall
Romdall says that in the year and a half since Vessel closed, one thing remains unchanged: the underlying philosophy of Vessel is to serve good drinks. He's excited about the rotating cast of bartenders who'll be shaking up cocktails; to find out who's behind the stick, you can follow Vessel's Facebook page and Twitter stream.